Ingredients
Equipment
Method
Sear the salmon
- Season salmon with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high until shimmering, then place salmon skin-side down and sear for 4-5 minutes until the skin is crispy.
- Flip the salmon and cook 2 more minutes until the second side is lightly browned. Remove salmon from the skillet and set aside.
Cook the lemon orzo
- In the same skillet, cook minced garlic over medium-high for 30 seconds until fragrant, stirring as needed. Add uncooked orzo and toast for 1 minute, stirring to coat.
- Pour in chicken broth and bring to a simmer. Cook uncovered for 8-10 minutes, stirring often, until orzo is almost tender.
Finish the creamy orzo and add spinach
- Stir in cherry tomatoes, baby spinach, Parmesan cheese, lemon juice, and lemon zest. Cook until the spinach wilts and the orzo turns creamy.
Warm the salmon through and serve
- Nestle salmon fillets skin-side up into the orzo. Cover and cook for 3-4 minutes until the salmon is just heated through.
- Garnish with fresh dill and lemon slices, then serve straight from the skillet.
Notes
For best texture, keep the salmon skin in full contact with the skillet during the first sear (avoid moving it) so it crisps evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through. Freezing isn’t recommended because the orzo can soften too much. For a lighter option, use reduced-fat Parmesan and swap half the olive oil for a splash of chicken broth.